“Creamed” Spinach

Posted on Jun 20, 2013

So this really isn’t creamed. At least not in the traditional sense. But you should be used to that by now. When it comes to food, I’m usually not traditional.

I’m not going to say that this is the healthiest way to eat spinach, but it’s a lot healthier than the original creamed spinach recipe, and it tastes really good. Even my boyfriend loved it, and he’s not a big veggie guy.

Start by heating olive oil in a sauté pan. Then add:

about 5-6 cups of chopped fresh spinach

It cooks down quickly, so that’s really not as much as it sounds. Season with salt and pepper. Also add:

2 chopped green onions

Let that cook down. Then add:

2-3 ladles of homemade vegetable broth

I say 2-3 because it depends on how thick you want the spinach to be, but I’ll get to that later. Let that come to a soft boil. Turn the heat down to low and add:

2 big, heaping tablespoons of mascarpone cheese

Don’t be shy about that cheese. And when I say two big, heaping tablespoons it means two things: a) I didn’t really measure and b) I used a tablespoon you would eat with, not one you should measure with. Anyway, stir it until it melts down into the broth and looks creamy. Now whisk in:

about 2 tablespoons of arrowroot flour

And this is where you need to stop following my recipe and just judge it with your own eyes. Does it look too thick? Add more broth. Too thin? Add more flour. How thick should it be? That’s up to you. This is how mine looked when it was done:

spinach

Now, what to do with this amazing, delicious, slightly sinful spinach concoction? Well, a few ideas:

Put it on a taco
Fold some beans into it, roll it into a tortilla and make it into an enchilada
Thin it out with pasta water (and cut back on the flour) and add it to pasta
Or simply eat it. It’s amazing.

So, who said spinach had to be boring?